Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
With Savoie's roux, elevate your cooking effortlessly. Whether you're looking for roux in a jar for its convenience or seeking the best premade roux near you, Savoie's delivers. No more worrying about the precise color or consistency—our jar roux is consistent, ready to use, and perfect every time.
Creating a classic Cajun gumbo is simple with Savoie's. Begin by blending our dark roux into your broth until it's smooth. Add in your choice of meats, seafood, and the essential "holy trinity" of onion, celery, and bell pepper. Let it simmer to develop those rich, complex flavors, season with your preferred spices, and serve it over a bed of rice for a meal that transports you to the heart of Cajun country.
Our customers love the depth and authenticity that Savoie's Old Fashioned Dark Roux brings to their dishes. It's not just a roux; it's a journey to Louisiana in every jar. Discover why chefs and home cooks alike choose Savoie's as their go-to roux for creating memorable Cajun cuisine.
Whether you're searching for "roux near me" or need a jar of the finest dark roux shipped directly to your door, CajunGrocer.com has you covered. Explore our full selection of Savoie's products and bring the authentic taste of Cajun cooking into your home today.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.